recipe by Jacob Grier featured photo by David L. Reamer

Portland bartender and author of Cocktails on Tap: The Art of Mixing Spirits and Beer, Jacob Grier recommends his recipe for a refreshing beer cocktail.


Ale Punch

1 quart ale (Deschutes Brewery’s Jubelale recommended)
2 ounces fresh lemon juice
2 ounces Capillaire syrup*
2 ounces brandy
2 ounces dry white wine
Peel of 1 lemon, cut into wide swaths
Freshly grated nutmeg, for garnish

Combine all ingredients in a punch bowl, finishing with a generous grating of nutmeg. Slip a large block of ice into the bowl and ladle the punch into tumblers or punch glasses, or serve it over large cubes in individual glasses. Serves six to eight.


*Capillaire syrup
2 cups sugar
1 cup water
1/8 teaspoon orange flower water

Combine the sugar and water in a pot over medium heat and stir until the sugar has dissolved. Stir in the orange flower water, transfer the syrup to a bottle, seal and refrigerate. It should keep for several weeks.